Roasted Winter Squash + Onions*

*Alternative titles include The Easiest Recipe Ever and My New Favorite Side Dish for Every Meal, Including Breakfast

I've been trying really hard lately to increase my vegetable intake, which for me pretty much means adding something green to breakfast. Lunch and dinner are pretty easy to get the veggies in since we usually do salads or soup for lunch and meat + veggies or a one pot dish for dinner. So, on my last trip to the farmer's market I picked up a couple winter squash on sale with the intention of doing something with them for breakfast. Then, the weekend got busier than expected, the tiny being in our lives required more attention than usual & I ran out of time for food prep. BUT, the result was pretty stellar. 

You will need:

one medium acorn squash

one small to medium delica (kabocha) squash

1/2 or so red onion

olive oil

salt + pepper + garlic

How to:

Preheat oven to 400 degrees. Wash the squash and cut in half. Scoop out the seeds, then cut into chunks or quarters or slices, whatever suits your fancy! Cut your red onion in to triangle size chunks. Add all vegetables to a bowl and drizzle with olive oil (about 2T). Toss, then sprinkle with salt + pepper + garlic.

(I don't measure these things, sorry! But really who has time to measure when your six month old is barreling head first through the living room in pursuit of everything that is not a toy and immediately putting said items into his mouth?!)

Roast for about 25 minutes or until the squash is tender. Cool for 15 minutes and eat! Or place in the fridge and reheat in a toaster oven or on the stove as a quick and delicious side for any meal.

These were just the ones that I found at the market, but you could use any winter squash - acorn, delicata, autumn cup, butternut. The flavors are great, and the squash is super filling. Win, win!

xoxo

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Deconstructed Omelette Salad

My current go-to egg concoction is the deconstructed omelette salad. The original idea centered around a product that is apparently seasonal at Trader Joe's, so we had to adapt our original idea, but the outcome was just a delicious as the original would have been.

Ingredients:

ghee or olive oil for the pan

plenty of organic greens {spinach, kale, spring mix}

grape tomatoes 
sauteed onions and bell pepper 

three slices of organic lunch meat {we use applegate organics}

two eggs {or however many you desire}

crumbled goat cheese {optional}

sliced avocado

Add some ghee to the pan and sautee the greens, tomatoes, and already cooked onion and bell pepper. Toss in the diced deli meat and let all the ingredients wilt and mix together. Crack in your eggs and stir as they cook to your desired consistency. Once the mixture is done, add to a bowl and top with crumbled goat cheese and/or diced avocado.

Once fall comes back around, we will revisit this recipe with a couple seasonal tweaks. I'm thinking shaved turkey, spinach, basil pesto and perhaps some cranberries...

xoxo

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{kara's} orzo salad

my sweet friend kara makes the most scrumptious rice and pasta salads -- always choc full of delicious veggies with rich feta and a hint of citrus olive oil or balsamic vinegar.

inspired by one of her creations, i made an orzo salad yesterday, and i must say that it is quite delicious. it's perfect for lunch because it's light but filling, and the vegetables are so flavorful!


the recipe:
1 cup orzo pasta, cooked & drained
1 bunch of asparagus, roasted & diced
1 orange bell pepper, roasted & diced
1 package sun-dried tomato feta
1/2 can of large black olives, sliced in half
approx 2 tbl spoons extra virgin olive oil
a splash or two of balsamic vinegar

i roasted my asparagus & bell pepper with just a little olive oil coating at 400 degrees for 20 and 30 minutes, respectively. after cooled, the skin on the pepper should easily peel away.


i love this salad for its simplicity and fresh flavor. the roasted pepper and asparagus are so flavorful, and the sun-dried tomato feta adds its own bit of kick. this is the perfect lunch for those hectic work/school days.

what is your favorite dish for a quick and easy lunch?
xoxo


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easy {weeknight} cooking

you lovely readers know that i love to cook.
i love to bake, i love to eat,
i love it all.

unfortunately, my new, hectic schedule leaves little time
for playing and experimenting in the kitchen.
so, i have tried to come up with quick, creative takes
on some of our favorite simple dinners.


spinach and brie stuffed chicken:
*you could really use any cheese you wish; mozzarella, parmesan, ricotta

i drained a package of frozen spinach,
mixed in my cheese of choice,
and added a dash of bread crumbs to help it stick.

cut a pocket into a thick chicken breast using a paring knife,
and stuff away!
bake at 375 for about 20-25 minutes
or until done.


pseudo-eggplant parmesan:
*i used a mix of eggplant and zucchini since my eggplant was small

cut the eggplant in to large strips,
and roast in the oven at 350 for about 15 minutes.

remove and top with:
chunky marinara sauce
pesto (if you wish)
thick strips of fresh mozzarella
sprinkle of parmesan

roast again at 350 for about another 15 minutes,
remove, cool, and enjoy!



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